Dice chicken into bite size pieces. Sprinkle with salt, pepper, garlic powder, onion powder, and smoked paprika and toss to coat.

Heat a large skillet over medium heat. Add oil. Once pan is hot, add the chicken in a single layer. Cook 7-10 minutes, or until fully cooked through, turning once after about 4-5 minutes. Remove chicken to a plate and set aside.

Add onion and bell pepper to the pan and cook, stirring often, for 2 minutes. Add garlic and cook 30 seconds, then add zucchini and corn. Cook, stirring, just about 2 minutes. Add stock and use a wooden spoon or spatula to deglaze the pan (scrape all the bits off the bottom). Add barbecue sauce and stir to combine, then add chicken back to pan.

Toss to combine all the sauce with the chicken and vegetables. Add green onion and just cook until chicken is hot. Serve immediately and garnish with cilantro, if desired.

Serving suggestions: Serve over rice or cauliflower rice, or pasta. Or serve alone with a side salad.